Month: April 2010

On Saturday April 10th, we had the pleasure of doing a farm-inspired wedding ceremony. The farm is located about an hour in a half outside of Atlanta in Woodbury, Ga. All of the décor elements were inspired from the gorgeous surroundings, which included horses, pastures and natural elements. As guest arrived at the farm, the gates were adorned with magnolia and lemon leaf wreaths.

Guests entered the ceremony and were greeted by A Legendary Event service staff offering fresh lemonade in mason jars. The small ceremony of 75 people sat upon bales of hay that were topped with burlap pads and adorned with ribbon and magnolia leaf details. The front of the chapel was entirely framed with a graceful, lush strand of garland composed of magnolia and lemon leaf.

The bride held a bouquet of gorgeous white hydrangea, roses, mini callas, spray roses and lily of the valley. The bridesmaids each carried a bouquet of white and chartreuse hydrangea along with other complimentary blooms and were placed on silver goblets (which was a great twist on the traditional bridesmaid bouquet!). The silver goblets belonged to the grooms grandmother, and were used as a loving tribute to her everlasting memory. The groom and groomsmen all wore boutonnieres of white rose, lemon leaf and curly willow.

The reception was held in a gorgeous white tent at the horse barn on the property. The afternoon reception was very casual with seating areas made from bales of hay and adorned with pillows in the bride’s signature colors of brown and green. The mother of the bride said “Everyone is still talking about the clever use of our hay bales —for chapel seating to couches and coffee tables for the reception, cleverly covered with burlap and throw pillows in the bride’s color scheme—-and oh so comfortable!” The wedding cake sat upon a tree stump which gave the elegant cake a rustic feeling. The buffet and bar area featured accents of “birch vases” filled with fresh cut white wild flowers.

The clients were ecstatic and have been enthused with the LEGENDARY work that our team provided. In a letter sent to our team, the mother of the bride made us all smile stating, “The icing on the cake for all of us, however, was the genuine loving, caring, personal attention to our every need – from start to finish – that all of you offered us at every turn. I know of no other professionals who give of themselves as much as you do. And you do it with such ease and grace. This is a special treasure to me, and I thank all of you from the bottom of my heart.”

A Legendary Event is pleased to announce the return of Executive Chef Christophe Holmes. Chef Holmes comes to Legendary with an extensive background in the culinary industry. Holmes was previously the Executive Chef for ALE for 5 years and hired many of our current successful culinary staff.

A 1990 graduate of the Culinary Institute of America, Holmes’ restaurant expertise was honed in his positions as executive chef of The Georgia Grille and Willi, two fine-dining establishments located in Alpharetta, Georgia. He has also served as executive chef at two top establishments in South Florida, C’est Si Bon, a gourmet shop and catering company in Palm Beach, and John Bull Pub, an upscale 200-seat pub in West Palm Beach.

In addition to his remarkable talent for food preparation and presentation, Holmes’ management skills are a notable strength, enabling him to succeed in fast-paced, high volume environments while maintaining the utmost quality and attention to detail. As Executive Chef, Holmes will once again oversee all aspects of A Legendary Event’s culinary department including menu design, daily kitchen operations, food preparation, and purchasing. He looks forward to working closely with the Executive Sous Chef, Executive Pastry Chef and the entire culinary team at A Legendary Event. Owner and President of A Legendary Event Tony Conway said, “Chef Holmes will be a great asset to our team, as he is well respected in the industry. We’re delighted to have him back on board.”

The 20th Annual Allie Awards were held this past Sunday night at the new Loews Hotel in Midtown Atlanta. The Allie Awards is Atlanta’s premier awards ceremony recognizing and honoring outstanding examples of quality and creativity in Atlanta’s event industry. The awards demonstrate how working together for a common good can promote excellence in event design, planning and production. This year was a special birthday celebration dedicated to the 20th year of the Allie Awards Gala.

A Legendary Event took home the following awards:

Best Plated Menu for DIFFA’s Dining by Design. DIFFA: Design Industries Foundation Fighting AIDS is one of the country’s largest supporters of direct care for people living with HIV/AIDS and preventive education for those at risk. As the event’s caterer, we were challenged to create and serve a menu for 400 seated guests that would be memorable and innovative.

Best Tabletop Design for DIFFA’s Dining by Design. Each year, a group of the nation’s top designers are invited to create a unique table design to help raise funds for DIFFA. ALE created a table titled “Feast in the Forest” where guests dined amidst a magical forest surrounded by lush greenery, moss and mushrooms.

Best Themed Event Décor for a wedding. ALE featured a bride’s love of nature with a Nature-Inspired Nuptials theme at Atlanta’s Temple and the Buckhead Grand Hyatt Hotel. The décor featured a chuppah completely garlanded with foliage; a lush canopy of magnolia leaves suspended above the dance floor; and a myriad of other “green” features.Best Use of Rentals for the BMW Event “International Media Launch.” Our venue partner Tents Unlimited was also honored with an Allie for this event; highlighting the custom tent they created to house the lounge and ballroom.

President and Owner Tony Conway remarked, “We are so grateful and honored to receive all of these fabulous awards.” Congratulations to our fellow Allie Award Winners!!

Green Initiative Note: With our ongoing recycling program with Greenco, we’re proud to report that in the months of January & February, we’ve recycled approximately 9,230 lbs. of waste!

We are constantly thinking of ways to be more GREEN around the office. We have cut the amount of paper we buy in HALF by using both sides of one sheet of paper. Let us know if you have any simple ideas on how we can decrease our carbon footprint here on Earth!!